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RECIPE + PAIRING

Pistachio-Crusted Cod with Pomegranate Herb Sauce

WHY THE PARING WORKS

Flaky cod and toasted pistachios create a delicate, savory foundation, while the pomegranate herb sauce echoes the cocktail’s tart fruit character. Fresh lemon and parsley keep the pairing light and balanced.

INGREDIENTS

For the cod:

  • 4 cod fillets, approximately 6 ounces each
  • ½ cup shelled pistachios, finely chopped
  • ⅓ cup panko breadcrumbs
  • 1 teaspoon lemon zest
  • ½ teaspoon ground coriander
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons olive oil

 

For the pomegranate herb sauce:

  • ½ cup pomegranate arils
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • ½ teaspoon pomegranate molasses
  • Pinch of salt

INSTRUCTIONS

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Pat the cod fillets dry and season lightly with salt and black pepper.
  3. Combine the pistachios, panko, lemon zest, coriander, salt and pepper in a shallow bowl. Stir in one tablespoon of olive oil.
  4. Brush the top of each cod fillet with Dijon mustard.
  5. Press the pistachio mixture firmly onto the mustard-coated side of each fillet.
  6. Arrange the cod crust-side up on the prepared baking sheet and drizzle with the remaining olive oil.
  7. Bake for 10–14 minutes, depending on thickness, until the fish flakes easily and reaches 145°F in the center.
  8. While the cod cooks, gently combine the pomegranate arils, shallot, parsley, mint, olive oil, lemon juice, honey, pomegranate molasses and salt.
  9. Rest the cooked fish for two minutes, then spoon the pomegranate herb sauce around or alongside each fillet.